Soup
- About 300 g fresh spinach or 2 pk frozen spinach, or a mixture of fresh and frozen. Kale can also be used.
- The green of 1/2 large leek
- 1-2 cloves garlic (can be omitted)
- 2-3 tablespoons Melange margarine (after collaboration with product placement)
- 6-7 dl chicken stock / broth
- salt and pepper
- grated nutmeg
- grated parmesan (can be omitted)
Rinse well with fresh spinach, break off the coarsest stalks or use half-thawed frozen spinach.
Finely chop onion, leek and garlic and sauté soft in margarine. Add spinach and possibly kale and «stir-fry» for 1-2 min. Pour on chicken stock, bring to a boil and simmer for 5-10 min.
Smooth the soup with a hand mixer. Season with salt, pepper and grated nutmeg. If you want a creamy soup, add 1-2 dl cream and cook in the soup for 5-10 min. Or stir in soft cream cheese natural or with herbs.
Serve the soup in deep plates and serve with half-boiled eggs (cook for 10-12 minutes and cool in cold water before peeling).
If you want a thicker soup, you can evenly mix cornstarch unstirred in a little cold chicken broth.
Baking powder rolls
- 50 g melted Melange margarine (after collaboration with product placement)
- 2 dl milk
- 250 g total wheat
- 150 g wheat flour
- 2 teaspoons bakingpowder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Preheat oven to 200 degrees.
Stir together to a smooth dough. Roll out to approx. 2 cm thick ladle, stick out «buns» with the help of a glass. Place on a baking tray lined with baking paper. Bake in a hot oven for 12-15 min.